Against the Grain: Extraordinary Gluten-Free Recipes Made from Real, All-Natural Ingredients (2015)
recipes featuring premade breads
EVERY DAY I AM REMINDED that my company’s products make a difference in the lives of many people who must follow a gluten-free or grain-free diet. When I started my company, I had a simple goal to make my products available to anyone who wanted them. From mothers who tell me I have made their teenager feel “normal,” to customers who write me daily to say they have just discovered my pizzas or bread, I know I am getting closer to my goal. There is a lot to be said for the convenience of prepared foods, but I am also highly supportive of those who choose to bake from scratch. After all, that is how I got started in the first place.
All of the recipes in this book can be made ahead of time for great meals and treats, but I’d like to close this book with some easy-to-prepare dishes that can be made using Against The Grain Gourmet premade products or recipes in this book. Against The Grain products can be found in the frozen foods section of your local natural foods store. Most of Against The Grain’s products contain dairy, so for dairy-free substitutions in the following recipes, I suggest you use the Country White Sandwich Bread for making breadcrumbs and the Rising Crust Pizza Dough for pizza shells. Whatever way you make them, these dishes will allow you to share your gluten-free creation with your family and friends, as I’ve been lucky to do for the last eight years.
Onion Rings
onion rings
GLUTEN-FREE FOLKS have a love-hate relationship with onion rings. Who doesn’t love big fat fried onion rings from time to time? But at a restaurant, the frying oil from the onion rings contaminates most French fries, and make both off-limits for the gluten-free. For years, I tried all kinds of batter, all of which just seemed to slide off once the onion ring hit the oil. Then I read a wheat-based recipe that dredged the onion rings in flour before dipping them in batter. That was the step I was missing. Dredging, dipping, and then breading the onion rings results in thick, succulent onion rings that are so good that you’ll wish you didn’t know how to make them.
makes 12 large onion rings
¾ cup (100g) light buckwheat flour
½ cup (70g) tapioca starch
1 teaspoon baking powder
1 teaspoon salt
1 large onion, cut into ½-inch rings
1 large egg
½ cup milk
1 cup dried breadcrumbs made from 1 Sourdough Baguette or 1 Against The Grain Original Baguette, finely ground in a food processor
1½ teaspoons Creole seasoning (or ½ teaspoon garlic salt, ½ teaspoon cayenne pepper, ½ teaspoon freshly ground black pepper)
4 cups vegetable shortening (or enough to come up 2 inches in a heavy-bottomed saucepan)
1. In a medium bowl, whisk together the buckwheat flour, tapioca starch, baking powder, and salt. Thoroughly dredge the onion rings in the flour mixture. Set aside.
2. Whisk the egg and milk into the flour mixture until it is smooth and well blended. Several at a time, dip the dredged onion rings in the batter until they are fully coated. Transfer them to a cooling rack set over a baking sheet to finish dripping.
3. Pour the breadcrumbs into a pie plate and blend in the Creole seasoning. Place the onion rings one at a time into the pie plate. Swirl the ring around, then flip it over and swirl again until breadcrumbs stick to all surfaces of the onion ring.
4. In a deep heavy-bottomed saucepan, heat the shortening until it reaches 375ºF. Fry up to 3 rings at a time, turning them frequently, until they brown nicely. Transfer the onion rings to a plate lined with paper towels to drain.
baked onion and apple soup
THE AUTUMN LEAVES OF VERMONT are spectacular, but the real sensory treat is Vermont apples. In the fall, hand-pressed apple cider, homemade apple pies, and PYO orchards abound. Here’s a recipe that celebrates the season and infuses your home with divine smells. This is a gluten-free adaptation of a soup made by the Putney Inn, in Putney, Vermont.
serves 6
1 Sourdough Baguette or 1 Against The Grain Original Baguette, sliced into ¾-inch-thick rounds
Seasonings: ¾ teaspoon cracked black pepper, 1½ teaspoons whole cloves, ½ star anise, 1 bay leaf
4 tablespoons salted butter
4 large onions, thinly sliced
1 cup peeled and sliced apples
½ cup red wine
2 tablespoons apple brandy
2 cups vegetable stock
1 teaspoon dried thyme
1 cup apple cider
3 teaspoons balsamic vinegar
Salt
8 ounces Vermont Cheddar cheese, grated
1. Position an oven rack in the center of the oven and preheat to 375°F. Toast the baguette slices on a baking sheet for 15 minutes. Set aside. Leave the oven on.
2. Prepare a seasoning packet by placing the spices in the center of a disposable coffee filter. Gather the top of the filter and tie it securely using thread or kitchen twine.
3. In an ovenproof soup pot or a Dutch oven, melt the butter over medium-low heat. Add the onions and cook for about 10 minutes, or until lightly browned. Add the apples and sauté for 5 minutes.
4. Add the wine and brandy, scraping up any caramelized bits from the bottom of the pot. Add the vegetable stock and thyme and bring the soup to a boil. Add the seasoning packet to the boiling mixture and simmer for 30 minutes. Remove the seasoning packet and add the cider, balsamic vinegar, and salt to taste.
5. At this point, you can ladle the soup into individual ovenproof crocks, if you wish. Cover the top of the soup with a layer of baguette slices and top liberally with grated Cheddar. Brown the soup in the oven for 25 minutes until the cheese is bubbling and crusty. Serve hot.
variation
Using different cheeses changes the complexity of the soup: try adding crumbled blue cheese along with the Cheddar as a contrasting flavor accent. You can also substitute chipotle Cheddar instead of regular Cheddar to add an interesting kick to the crust layer.
Stuffed Flank Steak
stuffed flank steak
STUFFED FLANK STEAK was a treat in my home growing up, but I had pretty much forgotten about it until recently. When I got my first share of grass-fed beef from a CSA, there were some flank steaks staring at me, and the memories of my dad making big pinwheels of stuffing-filled meat came back to me. The flank steak juices meld with the stuffing to create a moist, refreshing variation on a grilled steak.
serves 4
1 (3-pound) flank steak
2 tablespoons salted butter
3 ribs celery, finely chopped
2 teaspoons chopped fresh rosemary
4 medium mushrooms, sliced
¼ cup red wine
1 Sourdough Baguette or 1 Against The Grain Original Baguette, cut into ½-inch cubes and toasted
1 large egg
Freshly ground black pepper
1. Position an oven rack in the center of the oven and preheat to 350°F.
2. Cut the steak in half. Butterfly each half: Slice it horizontally, cutting almost through to the other side, but leaving the two slices attached on one side like a book. This doubles the surface area and creates 2 steaks.
3. In a skillet, melt the butter over medium heat. Add the celery and rosemary and sauté until the celery softens. Add the mushrooms and cook them until they begin to release moisture, 1 to 2 minutes. Add the wine and continue heating and stirring until the liquid is reduced by half, about 15 minutes. Remove the mixture from the heat and set aside to cool slightly.
4. In a medium bowl, toss together the sautéed vegetables, bread cubes, and egg until uniformly moistened.
5. Open the steaks up. Spread the stuffing on the steaks, dividing the filling between them, and roll them up as you would a jelly roll. Secure the roll with several toothpicks. Place seam side down in a baking dish. Grind pepper over each rolled steak.
6. Bake the steaks for 40 to 45 minutes for medium doneness.
rosemary stuffing
THIS IS A MOIST, FLAVORFUL STUFFING that everyone—gluten eaters and avoiders alike—will enjoy. It can be made inside a turkey or outside in a covered baking dish and baked alongside the turkey.
makes enough to stuff a 13- to 15-pound turkey
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, sliced
4 tablespoons salted butter
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 tablespoon fresh rosemary, chopped
Salt and freshly ground black pepper
1 large egg, lightly beaten
1. Position an oven rack in the center of the oven and preheat to 300°F. Toast the baguette slices on a baking sheet for 15 to 20 minutes and cut into ½-inch cubes.
2. In a skillet, melt the butter over medium-low heat. Add the celery, onion, rosemary, and salt and pepper to taste and cook for approximately 5 minutes. Remove from the heat.
3. Toss the sautéed vegetables with the bread cubes in a large bowl until well blended. Add the egg and toss until the stuffing is evenly moistened.
4. Either stuff a turkey cavity with the mixture and roast according to the directions on the turkey packaging, or bake the stuffing in a covered buttered baking dish at 350°F for 1 hour. For crisp stuffing, uncover the stuffing after 1 hour and bake for another 15 minutes.
fiesta panzanella
AROUND THE HOLIDAYS we develop recipes for our retail stores to hand out or to prepare and sample for customers. This absolutely delicious salad, perfect either as a side dish or as a complete summer dinner, was developed by one of our staff members. To make this a gluten-free and dairy-free dish, you can substitute Country White Sandwich Bread or Against the Grain Vermont Country Rolls for the bread and omit the Mexican cheese blend.
serves 8
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, cut into cubes
1 cucumber, peeled and cut up
1 head romaine lettuce, cut up
Chopped fresh cilantro, to taste
½ red onion, cut up
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (or substitute hulled sunflower seeds if avoiding corn)
1 package (8 ounces) shredded Mexican blend cheese
1 tub (16 ounces) fresh salsa
Oil and apple cider vinegar (or bottled vinaigrette), to taste
1 avocado
1. In a large bowl, toss together all the ingredients except the avocado.
2. Let the salad sit for a few hours before serving. Unlike other salads, this one improves with time as the yummy baguette soaks up the seasonings. Slice the avocados and arrange on top.
Layered Baguette Boat Dip
layered baguette boat dip
THIS RECIPE, developed by a staff member, is for those who need to avoid corn but have been missing nachos. With all the ingredients of nachos held together with a “U” of crusty baguette, this is a messy but very satisfying gluten-free appetizer that everyone will enjoy. For a variation, add chopped scallions, chives, or cilantro.
makes 12-16 slices
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes
1 can (15 ounces) refried beans with green chilies
1 jar (16 ounces) salsa (such as Green Mountain Gringo)
1 container (16 ounces) sour cream
16 ounces prepared guacamole
1 cup shredded sharp Cheddar cheese
Black olives, pitted and sliced
1. Position an oven rack in the center of the oven and preheat to 375°F.
2. Slice the baguettes horizontally. Spread half of the refried beans into the holes and grooves of each sliced baguette. Top the refried beans with a layer of salsa, then sour cream, then with a layer of guacamole.
3. Bake the baguettes in a 2-inch deep baking dish for 15 minutes, or until the crust of the baguettes is crisp and the dip layers warm up.
4. Remove the baguettes from the oven, top with the Cheddar, sprinkle with the olives, and return to the oven until the cheese is bubbling.
5. Using a serrated knife, slice each baguette crosswise into 1½-inch-wide slices. Serve with plenty of napkins.
Bruschetta with Blueberry Salsa
bruschetta with blueberry salsa
I FIRST MADE THIS BLUEBERRY SALSA at the Townshend, Vermont, Farmers’ Market as a guest chef. My task was to take what was available at the market and create a dish … without the ability to cook on-site. Served on toasted baguette rounds smeared with a layer of mascarpone and a hint of cinnamon, this is an attractive, fresh, midsummer appetizer.
makes 36 bruschetta
FOR THE SALSA:
4 medium heirloom tomatoes (4 colors, if possible), chopped
1 quart blueberries
¾ cup chopped sweet onion
¼ green bell pepper, chopped
½ Hungarian hot pepper, finely chopped
2 garlic cloves, minced
Juice of 2 limes
2 tablespoons chopped fresh basil
Salt to taste
FOR THE BRUSCHETTA:
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, sliced into ½-inch rounds
8 ounces mascarpone cheese
½ teaspoon ground cinnamon
1. Make the salsa: In a large bowl, combine all the ingredients and toss them together. Set aside to let the flavors meld.
2. Make the bruschetta: Position an oven rack in the center of the oven and preheat to 375°F. Place the baguette slices in a single layer on a baking sheet. Bake for 15 minutes. Flip them over and bake them an additional 15 minutes, or until they are evenly toasted.
3. In a small bowl, combine the mascarpone and cinnamon and stir until fully blended.
4. Spread a thin layer of cheese on a baguette round and top with drained salsa.
simple grain-free croutons
MAKING A CAESAR SALAD? Sometimes you just need some tasty croutons to go with it. Or you can use these croutons in our Fiesta Panzanella. These grain-free croutons crisp up beautifully, and can be made ahead of time and stored in an airtight container for several weeks.
makes 6 cups
4 tablespoons salted butter
2 teaspoons garlic salt
1½ teaspoons dried thyme
½ teaspoon dried parsley
1 teaspoon freshly ground black pepper
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, cut into ½- to ¾-inch cubes
1. Position an oven rack in the center of the oven and preheat to 350°F. Line a baking sheet with parchment paper.
2. In a skillet, melt the butter over low heat and add the garlic salt, thyme, parsley, and pepper. Turn the heat off and stir to blend the seasonings completely in the butter.
3. Place the cubes in a sealable plastic bag. Using a rubber spatula to scrape the sides and bottom of the skillet, transfer the butter mixture from the skillet to the bag. Close the bag and shake it vigorously until all the croutons are covered with the seasoned butter.
4. Arrange the croutons in a single layer on the baking sheet and bake for 25 minutes, or until dried and crispy. If necessary, bake them for a few additional minutes until they are browned and the way you like them.
NOTE: These croutons may be made dairy-free by using a loaf of Country White Sandwich Bread and a butter substitute.
s’mores pizza
WE MAKE THIS YUMMY PIZZA at work when the need for sweets hits us (or to celebrate someone’s birthday, wedding, new apartment—we look for just about any excuse). This is also an ideal pizza to bring camping with you. Grill it carefully over a campfire and you have s’mores for all. No need to worry about marshmallows dropping in the fire or pulling gooey marshmallows off sticks! Of course, you can always make traditional s’mores with my delicious Graham Crackers, but that means baking the graham crackers first.
makes one 12-inch pizza
2 tablespoons salted butter
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 cup chocolate chips
2 cups mini marshmallows
1. Position an oven rack in the center of the oven and preheat to 375ºF.
2. In a small bowl, blend together the butter, brown sugar, and cinnamon.
3. Spread a thin layer of the butter mixture over the pizza shell. Sprinkle the chocolate chips and marshmallows over the top.
4. Bake directly on the oven rack (or a perforated pan) for 15 to 17 minutes, or until the chocolate is melted and the marshmallows begin to brown. Cut into wedges and serve warm.
To grill outdoors: Wrap the entire pizza loosely in foil, propping up the top layer of foil with strategically placed toothpicks. Set it over indirect heat for about 10 minutes (grills and conditions vary) until the crust and toppings are uniformly heated. Carefully remove the foil wrap and grill until the bottom is crispy and the top is beginning to brown.
Baked Apple Pizza
baked apple pizza
WHAT DO YOU GET when you combine a pizza shell with baked apples? You get the most amazing gluten-free dessert—an apple pie in a pizza slice. And if you are using an Against The Grain Three Cheese Pizza Shell, you get a cheesy apple pie. The idea behind this recipe, best enjoyed with a dollop of vanilla ice cream, comes from the owner of one of the first all-gluten-free stores in New England.
makes one 12-inch pizza
⅓ cup packed brown sugar
½ teaspoon ground cinnamon
3 tablespoons salted butter
3 large Granny Smith apples, peeled, cored, and cut into ⅛-inch-thick slices
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1. Position an oven rack in the center of the oven and preheat to 400°F.
2. In a small bowl, blend the brown sugar and cinnamon. Set aside.
3. In a skillet, melt 1 tablespoon of the butter over medium-low heat. Add the apple slices and cook for 5 minutes, or until they are just beginning to soften.
4. Arrange the apple slices on the pizza shell. Sprinkle them with the cinnamon sugar and dot the top of the pizza with the remaining 2 tablespoons butter.
5. Bake directly on the oven rack (or on a perforated pan) for 15 to 18 minutes, or until the apples are soft and the top is melted and bubbling. Cut into wedges and serve warm.
berry cheesecake pizza
THIS PIZZA ORIGINATED as a group experiment at work. While we questioned eating a warm cheesecake, we couldn’t resist and were rewarded with bursts of hot blueberries and strawberries tucked into a divine cheesecake layer. To our surprise, the cheesecake paired extremely well with the cheesiness of our pizza shells. Who says pizzas are for dinner? This pizza is a dessert you won’t forget.
makes one 12-inch pizza
1 package (8 ounces) cream cheese
¼ cup sugar
1 large egg
1 teaspoon vanilla extract
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 cup strawberries, halved
1 cup blueberries
1. Position an oven rack in the center of the oven and preheat to 375°F.
2. In a small bowl, combine the cream cheese, sugar, egg, and vanilla and blend until smooth.
3. Spread the cheesecake filling over the top of the pizza shell. Arrange the strawberries cut side down on the filling. Sprinkle the blueberries over the top.
4. Bake directly on the oven rack (or on a perforated pan) for 18 to 20 minutes, or until the cheesecake filling starts to brown. Serve warm.
tuna melt pizza
TUNA MELTS are comfort food to many. The combination of creamy, salty tuna and melted, stretchy cheese grilled on buttery slices of bread evokes memories of a simple Friday night dinner. Most gluten-free sandwich bread is either not big enough or not tough enough to take on tuna melts, but it works delightfully on a pizza shell.
makes one 12-inch pizza
1 medium head broccoli, cut into small florets
1 can (5 ounces) water-packed solid albacore tuna
2 small kosher dill pickles, finely chopped
1 shallot, finely chopped
3 tablespoons mayonnaise
Salt and freshly ground black pepper
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
2 tomatoes, thinly sliced
1½ cups shredded Swiss cheese
12 kalamata olives, pitted and chopped
1. Position an oven rack in the center of the oven and preheat to 375ºF.
2. In a vegetable steamer, cook the broccoli until just tender. Remove from the heat and run under cold water.
3. In a small bowl, combine the tuna, pickles, shallot, mayonnaise, and salt and pepper to taste.
4. Spread the tuna salad lightly over the top of the pizza shell. Cover with tomato slices. Place the broccoli florets between the tomatoes and top with the Swiss cheese. Garnish with the olives.
5. Bake directly on the oven rack (or a perforated pizza pan) for 12 to 15 minutes, or until the cheese is melted.
Breakfast Pizza
breakfast pizza
THE FIRST GROUP OF FOLKS gets to our bakery at 5 a.m. to set up machines and begin dough preparation for the day. By the time I get into work many hours later, the opening staff has baked several different gourmet pizzas. They are sort of potluck pizzas, since no one knows just what bounty from his or her garden or creative toppings anyone will bring. On a cold winter day, they love to make breakfast pizza with the farm-fresh eggs we buy, and this is just one example. (If you prefer your eggs on the firmer rather than runnier side, you can fry the eggs separately and add them, the cream cheese, and the jalapeño after the pizza has baked for 10 minutes.)
makes one 12-inch pizza
½ cup refried black beans
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 package (8 ounces) cream cheese
2 tablespoons chopped fresh chives
1 cup shredded mozzarella cheese
8 ounces fresh salsa
1 jalapeño pepper, thinly sliced in rounds
6 large eggs
1. Position an oven rack in the center of the oven and preheat to 375°F.
2. Spread a layer of refried beans on the pizza shell.
3. In a small bowl, blend the cream cheese and chives.
4. Sprinkle the mozzarella cheese across the pizza shell. Spread salsa over the cheese. Sprinkle the pizza with the jalapeño, and drop little dollops of cream cheese uniformly on the top. Crack the eggs, spacing them across the pizza shell.
5. Bake directly on the oven rack (or on a perforated pan) for 20 to 25 minutes, or until the egg whites are set.
red, white, and blue cheese pizza
THE FOURTH OF JULY comes just at the time in the summer when everyone needs a fun holiday, an excuse to have a picnic with red-and-white checkered tablecloths and to decorate with red, white, and blue. It is fun to decorate with food, too, but as it turns out, there aren’t too many blue ones—but top a pizza with a homegrown sweet red pepper and blue cheese and you have a patriotic pizza.
makes one 12-inch pizza
3 to 4 tablespoons tomato sauce
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 cup shredded mozzarella cheese
⅓ cup shredded Parmesan cheese
¼ fresh red bell pepper, cut into thin strips
2 ounces blue cheese
1. Position an oven rack in the center of the oven and preheat to 375ºF.
2. Spread the tomato sauce evenly over the pizza shell and sprinkle it with mozzarella and Parmesan cheese. Arrange the pepper strips like fireworks bursts on the pizza shell. Crumble the blue cheese and put little mounds in the middle of the pepper bursts. Sprinkle the rest of the blue cheese around the pizza, like random fireworks.
3. Bake directly on the oven rack (or a perforated pan) for 15 to 18 minutes, or until the mozzarella cheese begins to brown.
southwestern pizza
I DON’T NECESSARILY think of our pizza shells as pizza bases. I think of them as platforms. To me, a pizza shell is an opportunity to make a quick, tasty, handheld dinner. This Southwestern-style pizza contains all the ingredients of my favorite burritos. And it is even better with homemade salsa and tender young lettuce leaves from your own garden.
makes one 12-inch pizza
2 skinless, boneless chicken breasts, grilled and cut into strips
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 cup salsa
1 cup sour cream
1 cup shredded iceberg lettuce
1 avocado, sliced
1. Position an oven rack in the center of the oven and preheat to 375°F.
2. Spread the grilled chicken on the pizza shell. Top the chicken with a layer of salsa, then a layer of sour cream.
3. Bake the pizza directly on the oven rack (or a perforated pan) for 20 to 25 minutes, or until the toppings are heated all the way through and the sour cream is bubbling.
4. Remove the pizza from the oven and top with shredded lettuce. Arrange avocado slices on the top and cut to serve.
Blue Potato Pizza with Red Pepper Confetti
blue potato pizza with red pepper confetti
ANOTHER PATRIOTIC Fourth-of-July pizza features thinly sliced blue potatoes, which bake until just tender. The aroma is pleasing, the polka-dot effect is arresting, and fresh potatoes on pizzas are unusually yummy toppings.
makes one 12-inch pizza
6 small blue potatoes, very thinly sliced
1 garlic clove, crushed
Dash of salt
2 tablespoons olive oil
3 to 4 tablespoons tomato sauce
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
1 cup shredded mozzarella cheese
⅓ cup shredded Parmesan cheese
⅛ red bell pepper, cut into small confetti-size pieces
1. Place the sliced blue potatoes and crushed garlic in a bowl, sprinkle with salt, and toss with the oil. Let the mixture marinate for approximately 30 minutes.
2. Meanwhile, position an oven rack in the center of the oven and preheat to 375°F.
3. Spread the tomato sauce evenly over the pizza shell and sprinkle it with mozzarella and Parmesan cheese.
4. Arrange the potatoes on top of the pizza shell and sprinkle with the red pepper. Bake the pizza directly on the oven rack (or on a perforated pan) for 15 to 18 minutes, or until the mozzarella cheese begins to brown.
Rainbow Chard and Kalamata Olive Pizza
rainbow chard and kalamata olive pizza
NEW TO OUR GARDEN several summers ago was rainbow chard, a mix of red, orange, pink, yellow, and white with bold and streaked leaves. With all the bounty, we decided to make it into a pizza. We all agreed that it was one of our best veggie pizza combinations yet. Instead of a tomato sauce, the base for the pizza is small white onions sautéed with rainbow chard.
makes one 12-inch pizza
2 tablespoons canola oil
6 small white onions, sliced
A good handful of rainbow chard (approximately 30 leaves with stalks), cut up
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
½ cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
½ cup chopped kalamata olives
1. Position an oven rack in the center of the oven and preheat to 375°F.
2. In a medium saucepan, heat the canola oil over medium heat. Add the onions and chard and cook for about 10 minutes, or until the stems are barely tender.
3. Spread the sautéed vegetables evenly on the pizza shell. Sprinkle the cheeses on the chard and top with the olives.
4. Bake directly on the oven rack (or on a perforated pan) for 25 minutes, or until the cheese is lightly browned.
South-of-the-Border Grilled Flatbread, Vermont Style
south-of-the-border grilled flatbread, vermont style
WE WON FIRST PRIZE in the Vermont 2009 Grilled Cheese Cook-Off with this gluten-free grilled sandwich on one of our Three Cheese Pizza Shells. It beat out dozens of contenders, none of them gluten-free, for the top honors. The theme of the cook-off, sponsored by the Strolling of the Heifers organization, was Vermont farm-fresh ingredients.
serves 4
1 tablespoon chopped fresh cilantro
½ cup olive oil
¼ cup white balsamic vinegar
Salt and freshly ground black pepper
1 parbaked 12-inch Rising Crust Pizza Dough shell or 1 Against The Grain Three Cheese Pizza Shell
2 tablespoons refried black beans
4 ounces chipotle cheddar cheese, grated
4 slices bacon, cooked and crumbled
1. In a screw-top pint jar, combine the cilantro, oil, vinegar, and salt and pepper to taste and shake until combined. Prepare the cilantro vinaigrette ahead of time for maximum flavor.
2. Heat a grill pan or cast-iron skillet over medium heat.
3. Cut the pizza shell into halves. Brush the surface of each half liberally with the cilantro vinaigrette. Spread the refried black beans on one half and top with the grated cheese and bacon crumbles. Close the flatbread sandwich and place on the grill pan.
4. Grill for 4 to 5 minutes, or until the cheese is melted and the shell is toasted with golden grill marks. Cut into quarters with a pizza cutter to serve.
reuben sandwiches
DURING MY CHILDHOOD, late Sunday mornings meant competing with my siblings over who got first crack at the comic sections of the Washington Post. My favorite comic was Blondie, about a ditsy blonde housewife and her sandwich-obsessed husband, Dagwood. My entire life, I have found it entertaining to emulate Dagwood and create towering sandwiches with whatever I can find in the refrigerator. My son Marty inherited that gene because he too became a sandwich artist, layering fixings like turkey, bacon, Cheddar cheese, spinach, pepperoncini, mustard, and mayonnaise into 3-inch-tall sandwiches. When he was diagnosed with celiac disease, he lost his interest in sandwiches for a while … that is, until he found the perfect bread.
There aren’t too many gluten-free breads that can handle Dagwood-style sandwiches without falling apart or becoming soggy, but the Pumpernickel Rolls are one of them. They can even be made into thick Reuben sandwiches oozing with Thousand Island dressing and melted cheese. Even with the juice of a thick layer of tangy sauerkraut, the roll maintains its integrity. These Reuben sandwiches are wrapped in foil and baked, but they could just as easily be grilled.
makes 4 sandwiches
3 cups sauerkraut
4 Pumpernickel Rolls or 4 Against The Grain Vermont Country Rolls
½ cup Thousand Island dressing (make sure it is gluten-free)
12 ounces sliced corned beef
6 ounces sliced Swiss cheese
1. Position an oven rack in the center of the oven and preheat to 325°F.
2. Drain the sauerkraut well and squeeze out any liquid using a paper towel.
3. Slice the pumpernickel rolls horizontally and open them up. Spread about 1 tablespoon Thousand Island dressing on the open sides of the rolls. Between the two sides of the roll, layer about ¼ inch of corned beef, 1 to 2 slices Swiss cheese, and as much sauerkraut as the sandwich will hold.
4. Place each sandwich in the center of a piece of foil and wrap the four corners up until the sandwich is completely enclosed.
5. Bake directly on the oven rack for 20 minutes. Be careful when opening the foil to let the steam escape.
muffuletta sandwiches
THIS MAY BE MY FAVORITE SANDWICH of all time. It is a New Orleans Central Grocery original. There is a lot of meat and cheese on this sandwich and a lot of liquid in the olive salad. Our Against The Grain Original Rolls are the only commercial gluten-free bread that can handle these fillings, unless of course you choose to make your sandwich on a Rustic Boule.
makes 2 large sandwiches (serves 4)
FOR THE OLIVE SALAD:
1 jar (6 ounces) marinated artichoke hearts, drained and cut up
2½ ounces pepperoncini, cut up
1 jar (16 ounces) giardiniera, drained and cut up
1 18-ounce jar roasted peppers, drained and cut up
1 ounce capers
6 ounces sliced pimiento-stuffed green olives
6 ounces sliced black and/or kalamata olives
¼ cup olive oil
FOR THE MUFFULETTAS:
2 Rustic Boules or 4 Against The Grain Original Rolls, sliced in half horizontally
4 ounces hot capicola, sliced
4 ounces baked ham, sliced
4 ounces Genoa salami, sliced
4 ounces sharp provolone cheese, sliced
1. Make the olive salad: In a large bowl, combine all the ingredients and toss to thoroughly mix.
2. Assemble the muffulettas: Lightly toast the bread and spoon as much of the salad onto the bread as it will hold. (Store any extra salad mix in the refrigerator for more sandwiches.)
3. Top with slices of capicola, ham, salami, and cheese.
Meatball Hoagies
meatball hoagies
BAGUETTES are not only tasty bread, but they make the most flavorful, moist meatballs and stuffing mixtures. One of our favorite simple meals is a meatball hoagie on a baguette made with extra sharp Vermont Cabot Cheddar cheese or shredded mozzarella.
makes 3 hoagies (3 to 4 meatballs each)
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes
1 medium onion
1 pound very lean ground beef
1 tablespoon Worcestershire sauce
1 large egg
1 can (15 ounces) tomato sauce
½ cup shredded mozzarella
1. Cut one baguette in half crosswise. Save one half for the hoagies. Using a food processor, finely chop the other half baguette and onion into crumb-size bits.
2. In a large bowl, mix the beef thoroughly with the onion breadcrumbs, Worcestershire sauce, and egg. Shape the meat mixture into 9 to 12 meatballs.
3. In a 12-inch or larger oiled skillet, brown the meatballs. Once browned on all sides, add the tomato sauce, cover, and allow the meatballs to simmer for about 15 minutes.
4. Meanwhile, position an oven rack in the center of the oven and preheat to 300°F.
5. Cut the remaining baguette and a half horizontally and then into halves so you have 3 sandwiches, with tops and bottoms. Place the baguettes, cut side up, on a baking sheet and toast for 3 to 5 minutes.
6. Spoon the meatballs with sauce onto the bottom piece of each baguette and top with cheese. Return the bottom layer to the oven and toast until the cheese is melted. Place the tops on the hoagies and serve.
Country-Style French Toast
country-style french toast
OUR BREADS are famous in the gluten-free world for their ability to soak up juices without disintegrating. You’ll find the same can be said for the Sourdough Baguettes. What better bread for making French toast? Thick baguette slices make wonderful country-style French toast.
serves 4 to 6
1 cup milk
3 large eggs
2 tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, sliced into 1½-inch rounds
4 tablespoons salted butter
Powdered sugar, for serving
1. In a medium bowl, whisk together the milk, eggs, maple syrup, vanilla, and cinnamon. Pour the mixture into a shallow baking dish.
2. Set the bread slices into the mixture, gently press down on them, and then flip them over and press the other side. Transfer the slices to a baking sheet.
3. In a 12-inch skillet, melt 1 tablespoon of the butter over medium heat. Add as many bread rounds as you can at a time and cook for 3 to 4 minutes per side, or until they are golden brown. Add additional butter to the skillet as needed. Dust with powdered sugar and serve warm.
bacon and cheese strata
WHEN YOU’RE IN THE MOOD FOR A QUICHE, but don’t want to fuss with a crust, this strata is a perfect alternative. It is substantial enough for dinner or is a great dish to prepare ahead of time for brunch. Assemble and chill this strata for at least 8 hours before baking. Prepare it in the morning before you go to work, or the night before for brunch.
serves 8
1 pound uncured bacon, cut crosswise into 1-inch slices
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
1 large onion, finely chopped
2 Sourdough Baguettes or 2 Against The Grain Original Baguettes, cut into 1-inch cubes (about 8 cups)
2 cups grated Swiss cheese
1 cup freshly grated Parmesan cheese
8 large eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
2 tomatoes, thinly sliced
1. In a 12-inch skillet, cook the bacon over medium heat until it just begins to crisp. Pour off all but 1 tablespoon of the grease. Add the pepper, nutmeg, and onion and cook with the bacon slices for about 5 minutes, or until the onion is soft.
2. Spread one-third of the bread cubes in a well-greased 9 × 13-inch baking dish. Top the bread with one-third of the bacon and one-third of each type of cheese. Repeat this layering two more times, ending with the cheese.
3. In a large bowl, whisk together the eggs, milk, Worcestershire sauce, and mustard powder. Pour the mixture over the strata, cover with plastic wrap, and refrigerate for at least 8 hours.
4. Remove the strata from the refrigerator and top with the sliced tomatoes. Allow the strata to come to room temperature.
5. Meanwhile, position an oven rack in the center of the oven and preheat to 350°F.
6. Bake the strata for 45 minutes, or until browned, puffed, and set in the center. Let it sit for 5 to 10 minutes before slicing.
cherry almond crumb cookies
THESE ARE OLD-FASHIONED COOKIES first popularized in Hershey’s 1934 Cookbook as a recipe for Cocoa Breadcrumb Cookies. They were from a time when bread didn’t contain so many preservatives and actually staled. And before gluten-free bread, which can stale as you are waiting for your kids to come to the dinner table. (You can also make these cookies dairy-free by using Country White Bread for the crumbs.)
makes 30 cookies
½ stale Sourdough Baguette or ½ Against The Grain Original Baguette, cut into cubes
2 large egg whites
½ cup powdered sugar
½ cup granulated sugar
7.5 ounces almond paste, store-bought or homemade
½ cup packed dried sour cherries, chopped
1. Position an oven rack in the center of the oven and preheat to 375ºF. Bake the bread cubes on a baking sheet for about 15 minutes. Turn off the oven. Allow the cubes to cool.
2. Transfer the cubes to a food processor and process until they are small crumbs. If the crumbs are still somewhat damp, put them back in the oven for an additional 10 to 15 minutes, making sure that they don’t brown too much.
3. In a bowl, with a hand mixer, beat the egg whites with both sugars until fully blended and the mixture thickens. Add the almond paste and beat the egg whites until the almond paste is fully incorporated and fairly smooth. Fold in the breadcrumbs and chopped cherries. Place the dough in the refrigerator for 30 minutes to 1 hour.
4. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
5. Drop the dough by teaspoons about 1½ inches apart onto the baking sheet. Bake for 18 minutes, or until very lightly browned. Transfer to a cooling rack.
sippet pudding
THIS LAYERED BREAD PUDDING with a hard sauce is from Mrs. Mary Randolph’s cookbook, The Virginia Housewife, published in 1860. Besides being an interesting snapshot of pre-Civil War cuisine, it includes charming comments on the importance of refined and domesticated women to a household. The contemporary variation, which I have adapted to gluten-free, is from Colonial Williamsburg’s Historic Foodways.
makes one 9-inch bread pudding pie
FOR THE PUDDING:
3 large eggs
½ cup sugar
2 cups milk
1 teaspoon freshly grated nutmeg
1½ Sourdough Baguettes or 1½ Against The Grain Original Baguettes, sliced into ¼-inch-thick rounds
8 tablespoons salted butter, thinly sliced
½ cup dried currants or golden raisins
FOR THE HARD SAUCE:
¼ cup sugar
¼ cup white wine
4 tablespoons salted butter
1. Position an oven rack in the center of the oven and preheat to 375°F. Grease a 9-inch pie plate liberally with butter.
2. Make the pudding: In a medium bowl, beat together the eggs and sugar until well blended. Beat in the milk and nutmeg and set aside.
3. Layer the pie plate as follows: Line the bottom of the pie plate with bread slices, top with a few pats of butter, and sprinkle on some currants. Repeat that process until the pie plate is full and some currants and the last butter pats are on top. Gradually pour the egg mixture over the contents of the pie pan.
4. Bake for 25 to 35 minutes, or until the bread browns and the center is firm. Set aside and let cool slightly (it should still be warm when served).
5. Meanwhile, make the hard sauce: In a saucepan, combine the sugar, wine, and butter. Bring the mixture to a slow boil, stirring constantly, and allow the sauce to reduce and thicken.
6. Drizzle the warm sauce over the bread pudding to serve.
date torte
DATES ARE A VERY POPULAR ALTERNATIVE sweetener and binder today, but they were once foreign to the American homemaker. When Hills Brothers introduced packaged Dromedary Dates in this country, they ran a recipe contest in 1910 and published a little book of the recipes submitted to the contest. This charming booklet contains some quirky recipes, like Date Mush, Rice and Dates, and Date Dainties for Travelers. And it instructs you not to pit a date, but “stone” it. This Date Torte appeared in that book, but I have had to translate statements like “Bake slowly in a moderate oven.”
makes one 9-inch torte
3 large eggs, separated
1 cup plus 1 tablespoon sugar
1 cup breadcrumbs from 1 Sourdough Baguette or 1 Against The Grain Original Baguette, toasted
2 teaspoons vanilla extract
½ cup chopped walnuts
1 cup chopped Dromedary Dates
8 ounces heavy (whipping) cream
1. Position an oven rack in the center of the oven and preheat to 350°F. Butter a 9-inch tart pan with a removable bottom.
2. In a bowl, with a hand mixer, beat the egg whites until soft peaks form. Gradually beat in the 1 cup sugar until it dissolves and stiff peaks form.
3. In a separate bowl, beat the yolks until they are thickened and light in color. Beat in the breadcrumbs and 1 teaspoon vanilla. Fold the yolk mixture, walnuts, and dates into the egg whites, taking care not to deflate the whites.
4. Spread the batter in the tart pan. Bake for 25 minutes, or until the center of the torte is set. Transfer to a cooling rack.
5. In a medium bowl, with a hand mixer, whip the cream until it thickens. Add the 1 tablespoon sugar and remaining teaspoon vanilla and beat until it stiffens. Spread the whipped cream over the surface of the cooled torte.
NOTE: This recipe may be made dairy-free by substituting the Country White Sandwich Bread for the breadcrumbs and whipped coconut cream for the whipping cream.
acknowledgments
When I began this project, I had no idea that the production of a cookbook would touch so many lives. It all began with the editor of Cabin Life, Mark R. Johnson, for whom I wrote an animal behavior column for many years. He introduced me to my agent, Sharon Bowers, whose enthusiasm, professionalism, and persuasion convinced me that this was a book that had to be written. Mark, I owe you a huge thanks! Thank you, Sharon, for leading a neophyte through this process and being such a knowledgeable and skilled negotiator.
Thanks to the entire staff of Against The Grain Gourmet. Your energy, passion for good food, and problem-solving abilities inspire me every day. You are without a doubt our most important ingredient. Thank you for tasting my creations and giving me honest feedback (well, most of the time). Above all, thank you, Tom, for running the place by yourself in addition to everything else you do. I know how hard it was when I was off developing and testing recipes instead of managing the production floor and writing performance reviews.
To those who tested various recipes, including Harry Borst, Marty Cain, Josh Grabel, Lynn Jelinski, Rosemary Kelly, Ruth Pearson, Emily Samet, Kina Viola, and Christopher Wesolowski, thank you for your time, insightful feedback, and helpful suggestions. Lynn, thank you for your moral support, scouring Goodwill for cake pans and other useful gadgets, and powering through recipe testing by day and sending me photographs by night. Only you could have reduced baking a gluten-free wedding cake to a science.
I knew I was in good hands when my editor, Jessica Freeman-Slade, and art director Jane Treuhaft led me to Jennifer May, a gifted photographer with the eye of a painter. Supported by prop stylist Raina Kattleson, food stylist Kendra McKnight, and her assistants Sarah Green and Kazio Sosnowski, we spent eight intense, snowbound days in Woodstock, New York, prepping, baking, and photographing. What we created together was literally an illustration of “the whole is greater than the sum of its parts.” And, Jess, before the photos brought my manuscript to life, you skillfully chopped and edited my manuscript into a polished cookbook without losing my soul—definitely not an easy task!
Thank you to the rest of the team at Clarkson Potter, who embraced the concept of a gluten-free cookbook, debated its finer points, and professionally produced this book: Aaron Wehner, publisher; Doris Cooper, editorial director; Kate Slate, copy editor; Ashley Tucker, designer; Kim Tyner, production manager; Marysarah Quinn, head of design; and Kate Tyler, publicity director.